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Crab apple jelly


Makes about 10 or 11 250-ml portions, for less adjust the apples to sugar ratio accordingly. For every cup of juice, you will need roughly ¾ cups of sugar.

Recipe courtesy of Arlington Orchards, Arlington, P.E.I.


  • 30 crab apple (or enough to yield 10 cups of juice)
  • Enough water to cover the apples
  • 8 cups sugar


  1. Take your crab apples and put them in a pot. The Balsom family use Dolgo crab apples. You’ll need 10 cups of juice, which usually requires about 30 apples.
  2. Add water just until you can see it then boil the apples on low to medium heat until they are soft.
  3. Take the pot off the stove and let it sit for several hours, overnight will work well.
  4. Strain the apples into another container, be careful not to squeeze the apples while you drain because that will make the jelly cloudy.
  5. Pour 10 cups of juice into a heavy pot and bring it to a boil over medium to high heat for 5 minutes. Then add 8 cups of sugar and boil for another 20 mins.
  6. Take off the heat and ladle into canning/mason jars.

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